Stir-fried meals are my go-to when I need to whip up quick, tasty, and healthy dinners at a moment’s notice. Not only can they be prepared in under 30 minutes, but the ability to throw in whatever veggies I have in the refrigerator means that I never need to worry too much about having the right ingredients when I’m tired or not really in the mood to cook!
This delicious tofu Shiitake mushroom stir fry recipe is one of my absolute favorites to throw together and is always a crowd-pleaser. With absolutely no meat or dairy products, this is one of my most popular vegan mushroom recipes with friends and family, and guests are always surprised to hear how quick, easy, and healthy it is!
The Tofu Mushroom Recipe
This tofu vegetable stir-fry is a family favorite and can be made with whatever selection of Asian mushrooms you have in the fridge. To make the most out of your stir-fried mushrooms, simply wipe any dirt away with a damp cloth; never wash mushrooms under the tap!
I like to serve this Asian mushroom recipe steamed white rice and topped with toasted sesame seeds for an authentic appearance, but you could also mix in egg-free noodles. Brown rice also works nicely with this recipe and offers the added benefit of being higher in fiber and nutrients than white rice.
Because this mushroom stir fry dish is so straightforward and speedy to whip up, I wouldn’t recommend making it ahead of time. If you end up with any leftovers, however, you can safely store these in the refrigerator for up to 3 days. Always store leftovers in an airtight container!
You could freeze this dish, but it may affect the texture of the sauce and sauteed mushrooms, so I wouldn’t recommend it.
How to Make Perfect Crispy Tofu
The secret to success when it comes to cooking perfect tofu that’s crispy on the outside and silky on the inside is to prepare it properly by squeezing out all the excess liquid. This enables the tofu to absorb all the yummy flavors from the sauce or marinade and lets the tofu hold its shape better.
The easiest way to press tofu is using a tofu press. These innovative little devices can squeeze all the water out of a block of tofu in just 15 minutes and leaves less mess on your kitchen counter!
If you don’t have a tofu press, you can still squeeze out that unwanted liquid by placing the tofu block between two chopping boards wrapped in paper towels. Leave your tofu on the side and weigh the top board down with heavy objects like cookbooks, pans, or cans. You’ll need to start preparing your tofu earlier if you’re cooking without a press.
How to Tell if Mushrooms Have Gone Off?
It can be tricky to spot if mushrooms have gone bad, but a good indicator that you need to quickly cook any leftover mushrooms is to feel them. When the mushrooms are on the turn or off, they develop a dark, sticky, and slimy surface that quickly destroys them.
Suppose your mushrooms are just starting to darken and develop the sticky/slimy texture. In that case, you can extend their shelf life for a few more days by making sauteed mushrooms, using them in fried mushroom recipes, or whipping up a delicious mushroom soy sauce recipe.
Final Note: Enjoy Your Mushroom Stir Fry!
My family adores this mushroom tofu stir fry, and it always goes down well when I serve it up to friends and family! This tasty dinner can be made in under 30 minutes, so it’s something I often make when I’m short on time (or inspiration).
Despite this being incredibly healthy and 100% vegan, even my kids adore this take on classic stir fry, and I’ve discovered it’s a great way to encourage the little ones to eat more healthfully.
You could also add extra veggies such as beansprouts, peppers, or even spinach if you want to transform your dinner into a superfood bonanza! But I think this tofu shitaki mushroom stir fry is perfect just the way it is.
Tofu Mushroom Stir Fry: A Perfect Homemade Vegan Dish!
1x 14oz block of extra-firm tofu, pressed
1lb mixed Asian mushrooms (including Shiitake, button, oyster, crimini, and any others you can find)
6x scallions, peeled and sliced into 1” pieces
1x 2” piece of fresh ginger, peeled and thinly sliced crosswise
1 ½ tsp cornstarch
½ tsp crushed red pepper flakes
Pinch of Kosher salt
3 tbsp soy sauce, divided
2 tbsp seasoned rice vinegar
2 tbsp Shaoxing wine (Chinese rice wine) or mirin
2 tbsp vegetable oil, divided
Steamed white rice (to serve)
Toasted sesame seeds (to serve)
Place the extra-firm tofu in a tofu press (like this one) or between two chopping boards wrapped in paper towels and pressed down with heavy objects like cookbooks or cans.
Remove dirt from the mushrooms by wiping with a damp paper towel, then tear them by hand into 1” pieces.
Prepare your veggies by peeling and slicing as required.
Once the water has been removed from the tofu, cut into 1” cubes and toss them into a medium-sized bowl.
Add 1 ½ tsp of cornstarch, ½ tsp of red pepper flakes, 1 tbsp of soy sauce, and a pinch of salt to the bowl, tossing to thoroughly coat the tofu pieces.
In a separate bowl, combine 2 tbsp of seasoned rice vinegar, 2 tbsp of wine, and the remaining soy sauce, stirring until well-integrated.
Set your sauce to one side while you heat 1 tbsp of oil in a large skillet set over medium-high heat.
When the oil starts to shimmer and slide quickly across the pan, add the mixed mushrooms, scallions, and ginger.
Cook for 5-7 minutes, frequently tossing, until the mushrooms and scallions start turning brown in spots.
Season with salt and pepper, then transfer the mushroom mixture to a bowl and set aside.
Pour an extra 1 tbsp of oil into the still-hot skillet. Once this starts to shimmer, add the tofu cubes and arrange them in a single layer.
Leave to cook undisturbed for approximately 2 minutes or until the tofu has turned golden brown on one side.
Turn the tofu cubes to another side, and cook until that side is also golden brown.
If the tofu is dry or sticking to the pan, you can add a little more oil when tossing.
Once the tofu cubes have been browned on all sides, add the wine and mushroom mixture back to the pan.
Toss everything together to ensure the ingredients are well combined, and everything is nicely coated by the sauce.
Keep tossing and stirring as the sauce thickens and the ingredients cook – this should only take around 30 seconds – then remove from the heat.
Taste and season, then serve your mushroom stir fry over steamed white rice, topped with toasted sesame seeds.
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